Restaurant salad bars appeal to a broad range of your clientèle. There are a number of obvious selling points. Customers see commercial salad bars as a way to get fast service and food just the way they want it. Kids and adults alike are likely to find something they enjoy. And in an increasingly health-conscious market, salad bars provide plenty of fresh, nutritious selections for the dieting guest.
Setting up a commercial salad bar is not a cheap proposition, but the investment pays off in the form of a happy client-base, lower service costs and less wasted food. In addition, a salad bar gives you the flexibility to control your food costs from day to day, unlike menu items, which can only be changed with careful planning.
You'll need to educate your prep staff about the sanitation requirements of running a salad bar, and have a system in place to make sure all your safety targets are met. In addition, there are many factors to consider when installing a salad bar:
1. The salad bar itself should be compatible with the traffic flow of your restaurant and suit the decor.
2. You'll need to choose a refrigeration system to keep your food product safe, tasty and chilled.
3. Coordinate your salad bar supplies. You'll need to pick out your plates, bowls, silverware, labels and the containers you'll use to display your food.
Action Steps
The best contacts and resources to help you get it done
Buy a portable salad bar on wheels
For small spaces, or if you only want to offer your customers a salad bar during lunch, buy a portable salad bar that can be rolled off the floor when it's no longer needed. These can also be used as a buffet for private parties.
I recommend: Check out Central Restaurant Products'
selections to get an eye for the range of styles available. You'll notice that they offer small cool bars and others for a hot buffet.
Call in the serious salad bar manufacturers
If you want a salad bar that will stay put, you have a number of options. The circular bar looks great but isn't the most space-efficient way to go. The one-lane bar is easiest for the customer to navigate and can go flush against the wall. A stand-alone bar has the benefit of being two-sided and can be a beautiful centerpiece to your dining room.
I recommend: Atlantic Food Bars is a large manufacturer of salad bar restaurant equipment for all kinds of food venues.
Industrial Support Inc. is another company that designs and installs large, stainless steel structures in restaurants that do everything from fast-casual and fine dining.
Choose your accoutrements wisely
Though the structure of the bar is important, the plates and platters at the bar showcase the food and can really give it some style. Things like labels and tongs may seem like small details, but the effect can be striking when they are coordinated correctly. Of course, you'll need to take cost into account, and remember that you'll be replacing broken items frequently.
I recommend: Serv-U, an online restaurant supplier, has some modern-looking salad bar equipment. Of course, if durability is a bigger concern, be sure to check out
Central Restaurant Products again for a selection of trays and tongs that are sure to appeal to the primary-color set. You'll also need your
crocks and ladles to
serve dressings, condiments and the like.
Remember safety first
Nothing will slow business to your new salad bar like a few cases of food poisoning. To keep your offerings safe and your customers healthy, it's crucial that your staff knows all about food safety and how to properly maintain your offerings.
I recommend: ServSafe is a well-known firm that trains and certifies restaurant employees. In addition to
classes, they offer
online tutorials as well. If you would like an overview of salad bar safety, check out
this article at Restaurant.org.
Tips & Tactics
Helpful advice for making the most of this Guide
- You'll need to pick a method of refrigeration. You can use ice, but remember that it needs to be hauled in and out every day, and forces you to rely on your ice maker. Otherwise, you can choose a system that pipes in refrigeration from the hood or from underneath the bed of the salad bar. The latter is the most energy-efficient.
- Once your salad bar is ready for action, you can get creative. Remember to capitalize on the visual nature of the salad bar and make the mixture of colors and textures as appealing as possible. Stay away from offerings that wilt or discolor quickly.
- You can save money on prep work by purchasing fruits and vegetables precut. And, of course, you can vary your selection according to what produce happens to be in season. Experiment to find a balance between your customer's preferences and your food costs.
The official source of Restaurant Salad Bars is the Restaurant Salad Bars page at Business.com
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